Description
Indulge in the irresistible combination of buttery chocolate chip cookies and tart pomegranate seeds in this delightful twist on a classic. These cookies offer a unique and refreshing flavor profile that will surprise and delight your taste buds.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups semisweet chocolate chips
– 1 cup fresh pomegranate seeds
Instructions
1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips and pomegranate seeds.
5. Scoop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense pomegranate flavor, you can add 1-2 tablespoons of pomegranate juice to the cookie dough. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American